During the weekend, my hubby's relatives came over for visit and I make this agar-agar jelly and they loved it and amazed by it. Few question pops out! How to make this? :) 

I saw this recipe in nasi lemak lover's blog which she adapted from one of her blogger friend. The recipe is very simple and easy to make and plus it is so refreshing as what Sonia mentioned in her blog.   

Orange Agar-Agar Jelly

Ingredient

2 tsp Agar-agar powder/ Jelly Powder

400 ml pure orange juices which I extract from the oranges ( about 5 oranges) or mix with the store-bought orange juices

Rock Sugar to taste - depend on the sourness of the oranges

Method

1. Cut the orange in half, extract the juice and drained.

2. Remove the flesh and reserve the orange "shell".  

3. Mix agar-agar powder, orange juices and rock sugar in a saucepan and bring to boil till   the rock sugar dissolved, drained.

4. Pour the agar-agar jelly mixture into the reserves orange "shell".

5. Chill in the refrigerator till cool and set. 

6. Cut and serve chill. 

This recipe is adapted from Indonesia Eats.com. The original recipe is using coconut milk but here I used evaporated milk. Originally, these dessert use banana leaves for wrapping. As I cannot get banana leaves around my house so I just spoon it into small glasses. Indonesia Eats author's Pepy using a silicon moulds and putu ayu mould. You can check the mould here.Indonesia Eats.com  

Ingredients

100 g colorful sago (I used green color only)

50 g Hoen kwe Flour / mung bean flour

500 ml evaporated milk (original recipe coconut milk)

1/4 tsp salt

100 g sugar

1 pandan leaf, knotted

Banana leaves for wrapping (I used small glasses)

Method

Ingredient:

Bowl A

15 gm jelly powder / gelatin

170 gm sugar

860 ml water

5-7 piece srewpine leaves

Bowl B

15 gm jelly powder / gelatin
170 gm sugar
860 ml evaporated milk (coconut milk can be use to exchange with evaporated milk)
Pinch of salt

Tray 23 x 23 x 8 cm (around 9 x 9 x 3 inch)
Food colouring blue, red, yellow, green or colour of your choice

1. Cook ingredient bowl A until boiling. Cook ingredient bowl B until boiling. Pour in the tray 215 ml of ingredient  A. wait for a while until the top of the jelly become a bit hard, then pour in the second layer 215 ml of ingredient B. Let the jelly become hard a bit then can carry on the next layer of the jelly by putting a drop of food colouring of your choice. 

Continue on doing the layering until the mixture finish. You can used the example below.


1st layer = 215ml plain (ingredient  bowl A)
2nd layer = 215ml milk (ingredient bowl B)
3rd layer = 215ml blue (ingredient bowl A)
4th layer = 215ml blue (ingredient bowl B)
5th layer = 215ml yellow (ingredient bowl A)
6th layer = 215ml yellow (ingredient bowl  B)
7th layer = 215ml red (ingredient bowl A)
8th layer = 215ml red (ingredient bowl B)  

The mixture must be put on the small fire to prevent it become hard and easy to put colouring. After the layering is done, wait for a while until the jelly mixture become hard and then can be put in the fridge. 

Ingredient:

 5. Turn mixture out onto a tray. Let it cool and harden, then cut into serving-sized pieces.